Happy Sunday, friends! Today in Utah we’re celebrating the victory of BYU over Boise State last night. Whew…what a game! (and that’s coming from someone who literally knows absolutely nothing about football) I maybe just watched for the popcorn. The plain, sad, buttery truth.
Also happening today: installment TWO of this weekend’s blogging venture: chili bread!
My mom is a bread-making queen, and this is one of her specialties. With just a few adjustments, I recreated her famous bread and am sharing it with you today!
It’s seasoned with coriander, chili powder, garlic salt, and cumin. The spices aren’t overpowering, but are a really nice savory addition to an incredibly soft, fluffy, and hearty bread.
This bread has some serious fluff. It’s incredible.
I really just can’t even begin to explain how absolutely divine it is.
I also won’t tell you how much of it Brig and I have eaten in the past two days.
All of it.
Makes one loaf
1 1/2 c warm water
1 T active dry yeast
4 c flour
2 T olive oil
2 T honey
1 t chili powder
1/4 t cumin
1/2 t garlic salt
1/4 t coriander
1 t salt
shredded monterey jack cheese, for sprinkling on top
Combine warm water and yeast in a bowl and let sit for 10 minutes to activate & get foamy. Add in honey and olive oil.
In a bowl fitted for a stand mixer, whisk together the flour, chili powder, cumin, garlic salt, coriander, and salt. With a dough hook attachment, slowly incorporate the dry and the wet, mixing until thoroughly combined. If the dough is too sticky, add a bit more flour until the dough is scraping the sides of the bowl. Knead for 5 minutes.
Shape in a round loaf and place on a greased cookie sheet. Let rise in a warm area until double in size.
Sprinkle the top with cheese, pressing the cheese in just a little, & bake at 350 for 20-25 minutes, until golden brown and cooked through.